From Farm to Table: Part 2

So, back from the farm and with a couple pounds of super leafy collard greens. Margaret and I found a recipe for collard green pesto on Tuesday night.

The whole thing made even more “organic” by my inability to find the food processor. We chopped the pesto by hand. The final result was delicious!

With the leftover pesto, you could easily make a lovely crostini for guests.